PIñA COLADA SPONGE CAKE (GLUTEN-FREE)
Make and share this Piña Colada Sponge Cake (Gluten-Free) recipe from Food.com.
Provided by Greggy
Categories Beverages
Time 1h20m
Yield 2 6-inch cakes, 20 serving(s)
Number Of Ingredients 19
Steps:
- For the Sponge Cake:.
- 1. Preheat oven to 350 degrees Fahrenheit.
- 2. Melt coconut oil in the microwave in a large bowl.
- 3. Add the coconut cream, pineapple juice, lemon juice, maple syrup, vanilla, salt and almond flour.
- 4. Sift in the Gluten-free flour, baking powder and baking soda. Mix until well combined.
- 5. Pour into parchment lined baking pans.
- 6. Bake for 15-18 minutes until the cake bounces to touch and toothpick comes out clean, when poked.
- 7. Set aside until warm, then cover with plastic wrap and allow to cool. Plastic wrap allow the moisture to lock-in. You could wrap and freeze these cakes as well.
- For the Piña Colada Buttercream:.
- 1. Using a stand mixer or hand mixer with a whip attachment, whip the vegan butter until fluffy.
- 2. Slowly add in the powdered sugar until combined.
- 3. Add in vanilla and coconut extract. Slowly add your vanilla increments, until you get the desired consistency. Store in a sealable container, ready for frosting a cake or cupcakes.
- For the Piña Colada Simple Syrup:.
- 1. Mix equal parts coconut cream with pineapple juice and use to soak the sponge for some extra flavor and moisture.
Nutrition Facts : Calories 250.6, Fat 8.1, SaturatedFat 4.9, Sodium 81.3, Carbohydrate 44.5, Fiber 0.8, Sugar 41.5, Protein 1.5
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